I make this dressing every Thanksgiving. To carve out time for last-minute essentials, I prep the sausage part of this recipe a day or two ahead, then finish the dressing in my slow cooker on the big day.
—JUDY BATSON TAMPA, FL
PREP: 20 MIN. • COOK: 2 HOURS • MAKES: 10 SERVINGS
1 pound bulk sage pork sausage
1 medium sweet onion, chopped (about 2 cups)
2 celery ribs, chopped
1/4 cup brewed coffee
1/2 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 1/2 cups chicken or turkey broth
1 package (12 ounces) seasoned stuffing cubes (8 cups)
Chopped fresh parsley
1. In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally.
2. Add broth; bring to a boil. Remove from heat. Add stuffing cubes; mix lightly. Transfer to a greased 4- or 5-qt. slow cooker.
3. Cook, covered, on low until heated through and edges are lightly browned, 2-2 1/2 hours, stirring once. Sprinkle with parsley.